Large Provencal aioli

A great classic of Provencal cuisine and one of my favorite dishes!
It is a very simple recipe but which still requires a lot of preparation: you have to cook all the ingredients separately so generally I prepare this dish for large tables and not for 2 people!
Just a little clarification, you have to love garlic and avoid eating aioli before an appointment!

Ingredients for 4 persons :

• 600 g desalted cod fillet (or cod)
• 500g large prawns (already cooked)
• 1 small cauliflower
• 8 small potatoes
• 8 carrots
• 4 small organic zucchini
• 500g green beans
• 4 eggs
• 1 bouquet garni
• salt pepper

Aioli :

• 1 egg yolk
• 4 garlic cloves
• olive oil (about 30 to 40cl )
• salt

Preparation:

Soak the cod in a bowl filled with cold water (useless if using cod)

Preparation of vegetables:
Peel the potatoes and carrots, break up the cauliflower. Sort the green beans and wash the zucchini well.
Cooking vegetables in the pressure cooker or steam, separately for the time specified for each vegetable (about 10 min for courgettes, 20 minutes carrots 15 min potatoes and cauliflower, 10 min green beans)
Book in a dish, in the warm oven to prevent it from cooling.

Preparation of aioli:
Peel the cloves of garlic and then pound them in the mortar to make mash (or press with the garlic press). Add the egg yolk and salt, continuing to turn the pestle. Start pouring the olive oil into the net while turning the pestle (always in the same direction): the preparation should become firm and smooth like a mayonnaise.
Adjust the seasoning if necessary.
Keep in cool until serving.

Cooking fish:
Place the fish in a saucepan, cover with a large volume of cold water, add the bouquet garni.
Salt, pepper, bring to a boil and cook in small broths 10 min.
Turn off the heat and leave the cod in the court-bouillon for a few minutes.

Cooking the eggs:
Place the eggs in a saucepan of cold water, salt and cook for 10 min at a broth, after boiling.
Leave to cool, then flake and cut in half. Set aside.
Dressing:
Present the fish in the middle of the dish surrounded by vegetables without forgetting the hard-boiled eggs, and the aioli or dress directly on each plate.

Tips:
In the big aioli there are also whelks but personally I don’t like that! We can also add other vegetables, fresh tomatoes, beets, artichokes, fennel,… according to everyone’s tastes!